|banked on the birthday/Christmas gifts|
|crispy salad with tahini-soy-honey dressing: delicious|
|thank you Smitten Kitchen for our favorite salad recipe yet|
Crispy Cabbage & Sugar Snap Salad with Sesame Dressing
lightly adapted from The Smitten Kitchen Cookbook
3 tablespoons sesame seeds2 cups sugar snap peas, untrimmed (about 1/2 pound or 225 grams)
3 cups thinly sliced Chinese cabbage (Napa cabbage) (about 1/2 pound or 225 grams)
4 radishes, sliced into matchsticks (about 4 oz or 115 grams)
1 carrot, peeled and grated (using the big holes of a grater)
3 large green onions (scallions), white and green parts thinly sliced on bias
1 tablespoon fresh finely chopped ginger
1 clove garlic, finely chopped
2 tablespoons soy sauce (make sure it's gluten-free if necessary)
2 tablespoons tahini (I use unhulled tahini, which is darker and a bit stronger tasting)
1 tablespoon honey
2 tablespoons apple cider vinegar (or rice vinegar)
1 tablespoon toasted sesame oil
1 tablespoon olive oil (or any vegetable oil)
Toast the sesame seeds by pan-frying them (without oiling the pan) over medium heat for about 3-4 minutes, or placing them on a baking sheet in a 300F (150C) oven for 5-8 minutes. Set aside (remove them from the pan, as they will continue to cook in the hot pan/baking sheet and may burn).
Blanch the sugar snap peas in a pot of boiling water for 2 minutes. Drain immediately and transfer to a bowl of ice water. When the peas have cooled, trim the ends and slice on bias (diagonally) into 1/4 inch slices (if any peas pop out just toss them into the salad bowl). Add the sliced peas to the salad bowl along with the cabbage, radish, grated carrot, and sliced green onions.
Make the dressing by blending all of the ingredients in a blender until fully incorporated. The Smitten Kitchen Cookbook calls for two additional tablespoons of oil, but I found that a thicker dressing using less oil clung well to the salad leaves (and mine may have been thinner than the original recipe because I used soy sauce instead of miso paste).
Sprinkle half of the toasted sesame seeds over the salad, and pour in the dressing. Toss together until the vegetables are evenly coated with dressing. Sprinkle the remaining toasted sesame seeds on top, and serve immediately.
* Storage tip: If you want to save some salad for another meal, reserve the salad and dressing separately in the fridge so that the vegetables stay crisp.